VEGAN JAPANESE EGGPLANT CHILI

Vegan Japanese Eggplant Chili image

Provided by Michelle Atkinson

Time 1h15m

Yield 8

Number Of Ingredients 14

1 tablespoon oil
½ large onion, diced
2 medium Japanese eggplants, diced
1 ½ cups diced fresh mushrooms
1 cup water, divided
2 (14.5 ounce) cans diced tomatoes
1 (15.5 ounce) can kidney beans
2 cups chopped butternut squash
⅔ cup dry brown lentils
2 medium red bell peppers, diced
1 medium green bell pepper, diced
2 tablespoons unsweetened cocoa powder
2 teaspoons chili powder, or more to taste
1 ½ teaspoons ground cumin

Steps:

Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.
Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.

Nutrition Facts : Calories 214 calories, Carbohydrate 38.5 g, Fat 2.9 g, Fiber 16.3 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 296.3 mg, Sugar 9 g